2tbspalmond butter (or use peanut butter as a subsitute)
4 - 8tbspbrown sugar - taste as you add
sea salt to taste
1/2 - 2chilli powder (depends how spicy you like your curry)
8cardammon pods, take seeds outs
Over medium-high heat, in a large pot, heat the oil and add the onion. Cook until it's well browned - approx 10 mins. While the onion is cooking, place all the spices into a small bowl and mix.
Now, add the ginger, garlic, and spices to the pot and cook for 1min. Add the tomatoes and a half cup of water to the pot and scrape the bottom to lift any bits stuck-on. Now, just let the pot simmer, partially covered to reduce splatters, for 15 minutes.
After 15mins, transfer curry in the pot to a blender and blend on high until smooth then return the curry to the pot. Add the turkey, cream (or yoghurt or coconut milk), almond butter (or peanut butter), and sugar and heat through. Season to taste with sea salt.